Sherrys Herbed Beef Patties Recipes

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

Steps:

• In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper and paprika. Mix to blend well.
• Divide meat into even pieces. Shape each piece into a patty, about 3/4-inch thick.
• Coat patties with flour. Let sit for a few minutes.
• Then dip patties into beaten egg and into bread crumbs.
• Brown patties on both sides in butter in a skillet.
• Arrange patties in a shallow baking dish.
• Pour a little spaghetti sauce over patties. Sprinkle with grated cheese. Pour the rest of the spaghetti sauce over patties.
• Bake at 400F for about 25 minutes or until patties are hot and cheese has melted.
• Sprinkle with herbs and serve.

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Steps:

• Mix all ingrendients together in a covered casserole dish (except for the mushrooms that you will need to add the last hour of cooking).
• Bake in a preheated 325 degree oven for 3 hours.
• Add sliced, fresh mushrooms during last hour of cooking.
• Serve over prepared Kluski or Reame's noodles.
• 2ND OPTION: Instead of baking in an oven, you can also prepare this in a Crock Pot and cook on LOW for 8 hours (adding the mushrooms during the last hour.) Serve over prepared noodles, as per recipe, when done.
• NOTE: To make the gravy a bit thicker, take 1 tablespoons flour and mix with 1 tablespoons water, then add in when you add the mushrooms and be sure to stir well.
• YUM! :).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
• Generously season short ribs with salt and pepper.
• Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
• Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
• Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
• Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
• Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Steps:

• Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
• Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
• Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.

Steps:

• Slice the meat into thin strips, discarding any fat or gristle.
• Sprinkle the meat with pepper and spice seasoning and set aside to marinate in a cool place for 30 minutes.
• Melt the butter in a large frying pan and sauté the meat for 4-5 minutes until browned on all sides. Remove to a plate and set aside.
• Add the shallots and garlic to the pan, fry gently for a few minutes, then add the sherry and water and simmer for 5 minutes. Stir in the cream.
• Reduce heat and adjust the seasoning. Stir in the meat and heat until hot but not boiling. Serve with plantain and garnish with chives.

Steps:

• Preheat oven to 400°F. Spray a shallow baking dish sparingly with cooking spray. Set aside. In large bowl, combine ground beef or ground turkey, cold water, garlic salt, oregano, pepper and paprika. Mix, blend well.
• Divide meat into even pieces. Shape each piece into a patty, about 3/4-inch thick. Coat patties with flour, and let sit for 5 minutes. Dip patties into egg, then into bread crumbs. Brown patties on both sides in butter in a skillet over medium heat.
• Arrange patties in baking dish. Pour a little of the spaghetti sauce over patties. Sprinkle with both cheeses. Pour the remaining spaghetti sauce over patties. Bake for about 25 minutes or until patties are hot and cheese melted. Sprinkle with herbs before serving.